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Choucroute Garnie with Spicy Pork Meatballs Recipe








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Choucroute Garnie with Spicy Pork Meatballs

A slightly modified version of the classic French dish, Pork belly, pork shoulder, spicy pork meatballs, sauerkraut, and potatoes slowly braised in white wine and chicken stock.

Choucroute Garnie with Spicy Pork Meatballs recipe

Servings: 6
Total Time: 5 hours
Recipe by: Frankie


Ingredients

1 pound ground pork
1 large egg, lightly beaten
1/2 tsp garlic powder
1/2 tsp crushed red pepper flakes
salt & pepper
1 pound boneless pork shoulder
1 TBSP olive oil
1/2 pound pork belly, diced
1 large yellow onion, halved and sliced
2 pounds sauerkraut
3 bay leaves
1/2 tsp caraway seeds
1 cup chicken stock
1 cup dry white wine
1 pound petite gold potatoes, scrubbed and halved

Directions

1. In a large mixing bowl combine the ground pork, egg, garlic, crushed red pepper, and 1/2 tsp salt. Form the pork mixture into balls roughly the size of a golf ball (about 1 1/2 inches in diameter) and set aside.

2. Cut the pork shoulder into 1-inch pieces then pat dry and generously season all over with salt & pepper. Heat the oil in a dutch oven over medium-high heat. When the oil is hot sear the pork shoulder until well browned on all sides, about 8 minutes total. Transfer the seared pork shoulder to a plate and set aside leaving any oil in the dutch oven.

3. Keep the dutch oven over medium-high heat and add the meatballs. Cook the meatballs, turning occasionally, until well browned all over, about 8 minutes (the meatballs don't have to be cooked through, they'll be cooked again later}. Transfer the meatballs to a plate and allow to cool. When meatballs are cool cover them and refrigerate for later

4. Keep the dutch oven over medium-high heat and add the diced pork belly, sliced onion, and 1/2 tsp salt. Cook, stirring occasionally, until onions are softened, about 6 minutes.

5. Stir in the sauerkraut, bay leaves, caraway seeds, chicken stock, white wine, and the seared pork shoulder then bring to a boil.

6. Place a tight fitting lid on the dutch oven and reduce the heat to medium-low. Simmer, stirring occasionally, for 2 hours or until the pork shoulder is tender.

7. Take the lid off the dutch oven and stir in 2 cups of water. Using a wooden spoon scrape the bottom of the dutch oven to release any stuck on bits. Add the potatoes and meatballs and bring to a boil over medium-high heat. Place the lid back on the dutch oven and reduce the heat to medium-low. Cook, covered, until potatoes are tender, about 40 minutes.







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